Bone Broth Smothered Chicken Thighs
Description
These bone broth smothered chicken thighs are tender, juicy and packed with rich savoury flavour. Chicken thighs are coated in a smoky paprika spice blend, baked low and slow with carrots, onion, rosemary and chicken bone broth until fall-apart tender. Finished with an optional caramelised topping and served over rice, this comforting gluten-free dinner is perfect for meal prep or cosy weeknight meals.
Ingredients
Chicken
- 1 kg chicken thighs
- 3 tsp paprika
- 3 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt or to taste
- ½ tsp black pepper or to taste
- 2 tbsp olive oil
Casserole Base
- 2 carrots roughly chopped
- 1 onion chopped
- 4 sprigs fresh rosemary
- 500 ml chicken bone broth
For Serving
- 3 cups cooked rice for serving
Instructions
Season the Chicken
- Place the chicken thighs in a deep casserole dish.
- Season with paprika, garlic powder, cumin, ground coriander, salt and black pepper.
- Drizzle with olive oil and rub the seasoning evenly over the chicken.
Assemble the Casserole
- Scatter the chopped carrots and onion around the chicken.
- Tuck the rosemary sprigs into the casserole dish.
- Pour the chicken bone broth around the outside edges of the chicken so the spice coating stays intact.
Bake the Chicken
- Cover the casserole dish with a lid and bake at 170°C (340°F) for 1 hour 30 minutes.
- Remove the dish from the oven and shred the chicken directly in the casserole dish using two forks.
Optional Caramelisation
- For extra caramelisation, increase the oven temperature to 200°C (400°F).
- Return the uncovered casserole dish to the oven for 5–10 minutes until the top becomes lightly caramelised.
Serve
- Serve the shredded chicken and broth over cooked rice.
- Spoon plenty of the cooking broth over the top before serving.
Notes
- For deeper flavour, marinate the chicken for 30 minutes or overnight before baking.
- Keep the casserole dish covered during baking to maintain moisture.
- The optional caramelisation step adds extra texture and flavour.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.